As seen on our TV ads, who doesn’t love curry and chips? Well here’s our healthy, vegcentric take on everyone’s high street favourite – katsu! We’ve snuck in heaps of extra veg into the sauce, and use minimal oil thanks to the Ninja Foodi Dual Zone! The aubergine pieces are wonderfully soft on the inside, yet golden and crispy on the outside – perfection!
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For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
400ml can
coconut milk
400ml
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
400g
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
14fl. oz can
coconut milk
14fl. oz
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
14oz
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
Utensils
Step 1
To make the katsu curry sauce; heat the olive oil in a saucepan over a medium heat. Once warm, add the diced onion, carrot and celery and sauté for 8 minutes
Step 2
Add the garlic, ginger and apple and continue frying for a further 4 mins. Stir often
Step 3
Next add the curry powder, turmeric, ground ginger, ground cinnamon and sea salt. Stir and sauté for 2 mins
Step 4
Finally add the coconut milk, water, maple syrup, rice vinegar, tamari sauce and stir well. Bring to a gentle simmer, and cook over a low/medium heat with the lid off for 25-30 mins
Step 5
Allow to cool before blending sauce until smooth and glossy. This will reheat perfectly when you are ready to serve
Step 6
To prepare breaded aubergine and tofu; slice the aubergine into 1cm thick rounds, and cut the tofu into 1cm assorted shapes
Step 7
Prepare three bowls to ‘bread’ the katsu pieces – one with flour, one with beaten egg, and one with seasoned bread crumbs
Step 8
Work piece by piece to dip each one in flour, then egg, and lastly in breadcrumbs. Note, the aubergine will need a ‘double dip’. Spray or brush pieces with oil
Step 9
Place crisper plates in both drawers. Place katsu in Zone 1 drawer, select AIR FRY, set temperature to 180°C and time to 15 minutes
Step 10
Slice potatoes into chunky chips, toss with olive oil and sea salt, and place in Zone 2 drawer, select AIR FRY, set temperature to 200°C and time to 18 minutes. Select SYNC. Select START/STOP to begin
Step 11
After 9 minutes, open drawers and shake or turn food around
Step 12
When cooking is complete, pile golden chips, crispy Katsu pieces onto plates and top with hot katsu curry sauce. Serve with lettuce, a squeeze of lime and some pickled chillies
To make the katsu curry sauce; heat the olive oil in a saucepan over a medium heat. Once warm, add the diced onion, carrot and celery and sauté for 8 minutes
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
400ml can
coconut milk
400ml
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
400g
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
14fl. oz can
coconut milk
14fl. oz
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
14oz
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
Step 2 of 12
Add the garlic, ginger and apple and continue frying for a further 4 mins. Stir often
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
400ml can
coconut milk
400ml
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
400g
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
14fl. oz can
coconut milk
14fl. oz
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
14oz
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
Step 3 of 12
Next add the curry powder, turmeric, ground ginger, ground cinnamon and sea salt. Stir and sauté for 2 mins
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
400ml can
coconut milk
400ml
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
400g
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
14fl. oz can
coconut milk
14fl. oz
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
14oz
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
Step 4 of 12
Finally add the coconut milk, water, maple syrup, rice vinegar, tamari sauce and stir well. Bring to a gentle simmer, and cook over a low/medium heat with the lid off for 25-30 mins
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
400ml can
coconut milk
400ml
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
400g
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
14fl. oz can
coconut milk
14fl. oz
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
14oz
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
Step 5 of 12
Allow to cool before blending sauce until smooth and glossy. This will reheat perfectly when you are ready to serve
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
400ml can
coconut milk
400ml
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
400g
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
14fl. oz can
coconut milk
14fl. oz
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
14oz
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
Step 6 of 12
To prepare breaded aubergine and tofu; slice the aubergine into 1cm thick rounds, and cut the tofu into 1cm assorted shapes
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
400ml can
coconut milk
400ml
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
400g
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
14fl. oz can
coconut milk
14fl. oz
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
14oz
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
Step 7 of 12
Prepare three bowls to ‘bread’ the katsu pieces – one with flour, one with beaten egg, and one with seasoned bread crumbs
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
400ml can
coconut milk
400ml
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
400g
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
14fl. oz can
coconut milk
14fl. oz
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
14oz
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
Step 8 of 12
Work piece by piece to dip each one in flour, then egg, and lastly in breadcrumbs. Note, the aubergine will need a ‘double dip’. Spray or brush pieces with oil
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
400ml can
coconut milk
400ml
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
400g
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
14fl. oz can
coconut milk
14fl. oz
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
14oz
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
Step 9 of 12
Place crisper plates in both drawers. Place katsu in Zone 1 drawer, select AIR FRY, set temperature to 180°C and time to 15 minutes
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
400ml can
coconut milk
400ml
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
400g
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
14fl. oz can
coconut milk
14fl. oz
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
14oz
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
Step 10 of 12
Slice potatoes into chunky chips, toss with olive oil and sea salt, and place in Zone 2 drawer, select AIR FRY, set temperature to 200°C and time to 18 minutes. Select SYNC. Select START/STOP to begin
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
400ml can
coconut milk
400ml
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
400g
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
14fl. oz can
coconut milk
14fl. oz
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
14oz
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
Step 11 of 12
After 9 minutes, open drawers and shake or turn food around
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
400ml can
coconut milk
400ml
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
400g
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
For the Katsu sauce
2 tbsp
olive oil
1
onion, diced
2
carrots, peeled and chopped
2 stalks
celery, finely sliced
4
garlic cloves, peeled and sliced
2 thumbs
ginger, peeled and chopped
1
pink lady apple, chopped
2 heaped tbsp
curry powder
1/2 tsp
turmeric powder
1/2 tsp
ginger
1/2 tsp
cinnamon
1 1/2 tsp
sea salt
14fl. oz can
coconut milk
14fl. oz
water
2 tbsp
maple syrup
2 tbsp
rice vinegar
2 tbsp
tamari sauce
For the breaded aubergine & tofu
1 medium
aubergine
14oz
block tofu
6 tbsp
flour
2
eggs, beaten
16 tbsp
breadcrumbs
1/2 tsp
sea salt
2 tbsp
olive oil or cooking spray
For the chips
4
baking potatoes
2 tbsp
olive oil
1/4 tsp
sea salt
To serve
Baby gem lettuce
Lime
Pickles chillies
Step 12 of 12
When cooking is complete, pile golden chips, crispy Katsu pieces onto plates and top with hot katsu curry sauce. Serve with lettuce, a squeeze of lime and some pickled chillies
